Mini Onion Gratins

Mini Onion Gratins

2 Reviews
From: EatingWell Magazine, January/February 2015

A couple of big onions, crispy breadcrumbs and fontina cheese make this delicious vegetable side dish recipe gratin-like. The nutty taste of fontina cheese is a good match for the onions, but you can use any melty cheese you have on hand, such as mozzarella, Gouda or Gruyère.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large white onions, cut into 4 thick rounds each
  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • ¾ cup fine fresh breadcrumbs, preferably whole-wheat
  • ½ cup shredded fontina cheese
  • 1 teaspoon crumbled dried rosemary or 1 tablespoon chopped fresh


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Keeping onion rounds intact, place on a rimmed baking sheet. Combine 2 tablespoons oil, ¼ teaspoon pepper and salt in a small bowl. Brush both sides of the onions with the oil mixture. Bake, turning once, for 15 minutes.
  3. Meanwhile, combine breadcrumbs, cheese, rosemary, the remaining 2 teaspoons oil and ¼ teaspoon pepper in a small bowl.
  4. Turn the onions over again and top each with some of the breadcrumb mixture. Reduce oven temperature to 400°F and continue baking until lightly browned, 12 to 15 minutes more.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 2 rounds
  • Per serving: 216 calories; 14 g fat(4 g sat); 3 g fiber; 16 g carbohydrates; 7 g protein; 24 mcg folate; 16 mg cholesterol; 4 g sugars; 1 g added sugars; 136 IU vitamin A; 6 mg vitamin C; 128 mg calcium; 1 mg iron; 344 mg sodium; 173 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1½ vegetable, ½ high-fat meat, 2 fat

Reviews 2

January 26, 2015
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By: EatingWell User
Instead of fontina, I spread goat cheese on the rounds half-way through the cooking time, then covered the cheese with a mixture of panko bread crumbs and rosemary, leaving out the remaining olive oil. Pros: simple, can bake while preparing other parts of a meal.
January 13, 2015
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By: EatingWell User
Fun appetizer Used as an appetizer. This was a hit. It added a unique offering to the usual dips, cruditets, olives, cheese, etc. I did use smaller onions to give them the look of finger food and used more cheese in the topping. Also subbed in panko for bread crumbs. Pros: Different, easy, tasty Cons: Need a fork to eat properly
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